Ever wonder what happens when you stick an ice cream cone on top of cupcake batter and B-A-K-E it?
Some thing magical!
And uber cute, and totally perfect for summer. Like…an unmeltable ice cream cone.
You can wear white all you want with these.
There is no drippy, stainy, ruinyoursummer mess going on. And if you show up with these tomorrow at your Fourth of July party you are gonna be the one everyone wants to hang around.
Did I mention these cupcones/conecups/cakecones/conecakes can also be used for carrying your sparklers around so that you don’t burn your fingers. Multi-purpose. It’s the new thing.
Can I tell you something though.
I almost wanted to eat these cupcake cones upside down. Sounds crazy right? Well, I like to always “save the best bite for last”. I’ll stare at food for five minutes, move things around with my fork, position all ingredients just right, so that the final bite that goes in my mouth is the absolute BEST bite I could end with.
And the best bite of these cone heads is the top. Frosting and sprinkles. That’s my new life motto. With frostings and sprinkles you can achieve anything.
But I didn’t want people to think I’m crazy by eating my cupcake cone butt first.
Not too mention that would kill the whole part I told you about earlier where this treat is not a hot summer mess. Upside down cone means baby blue hands. Not pretty.
Happy Birthday America!
May we be forever blessed, continue to enjoy the freedom to eat cupcake cones and fried chicken, celebrate our independence, love our differences, come to an agreement over healthcare [sorry…didn’t mean to go there], and always bleed red, white, and blue.
Firework Ice Cream Cone Cupcakes
makes 12 cuppy cone cakes
1 box white cake mix [with ingredients listed to make cake]
12 sugar cones
1 tub Duncan Hines Frosting Creations
1 packet Duncan Hines Cotton Candy frosting flavor packet
1/3 cup red sprinkles
Preheat oven to 350. Line a cupcake tin with cupcake liners.
Mix cake batter according to package directions. Pour batter in to cupcake liners, filling 2/3 of the way full. Take your cupcake cone and place it upside down on top of the batter, pressing the cone lightly down in the batter so the cone stands up straight.
Bake cupcakes for 18-20 minutes or until cupcakes are puffed up and a toothpick comes out clean when inserted in to the side. [10 minutes in to baking I opened the oven and tapped my cones lightly back down in to the batter to make them a little more straight. They’re still gonna come out a little lopsided, but that’s ok. They’ll stand perfectly fine.]
Remove cupcakes from oven and let cupcakes cool completely.
When cupcakes are completely cooled, remove cupcake liner. Mix the cotton candy flavor pack in to the frosting tub. Pour sprinkles in to shallow bowl. Frost the cupcakes with and dunk the top in the sprinkles. Stand up-right so that cupcakes now resemble and ice cream cone. Continue with the rest of the cupcake cones. Then add in the candles and celebrate!